Tunisian Lamb Kabobs With Yogurt Cucumber Sauce
|Garlic||1 Clove (5 gm), chopped|
|Lemon juice||2 Tablespoon|
|Vegetable stock||2 Tablespoon|
|Hot dried chili||1 , seeded and minced|
|Low fat yogurt||1⁄4 Cup (4 tbs)|
|Ground coriander||1 Teaspoon|
|Lean lamb||1 Pound, cut into 1 inch cubes|
|Onions||2 Medium, quartered and separated into layers|
|Low fat yogurt||1 Cup (16 tbs)|
|Peeled seeded chopped cucumbers||1⁄2 Cup (8 tbs)|
|Low fat cottage cheese||1⁄4 Cup (4 tbs)|
|Ground coriander||1⁄2 Teaspoon|
|Black pepper||1 Dash|
|Dry mustard||1⁄4 Teaspoon|
To make kabobs: Combine the garlic, lemon juice, stock, chilies, yogurt, coriander, and turmeric.
Pour over the lamb and marinate overnight.
Skewer the lamb cubes alternately with the onion pieces.
Broil for 10 to 13 minutes or until cooked to desired degree, turning often.
To make the sauce: Line a strainer with cheesecloth and let the yogurt drain for 2 hours.
Combine the yogurt with the cucumbers, cottage cheese, coriander, pepper, and mustard in a blender.
Process on medium speed until blended but not smooth.
Drizzle over the kabobs.